Related references
Note: Only part of the references are listed.Exploring fruits from genus Prunus as a source of potential pharmaceutical agents-In vitro and in silico study
Boris M. Popovic et al.
FOOD CHEMISTRY (2021)
Assessment of inhibitory properties of flavonoid-rich fig (Ficus carica L.) peel extracts against tyrosinase, α-glucosidase, urease and cholinesterases enzymes, and relationship with antioxidant activity
Leila Meziant et al.
EUROPEAN JOURNAL OF INTEGRATIVE MEDICINE (2021)
In vitro and in vivo inhibitory effect of anthocyanin-rich bilberry extract on α-glucosidase and α-amylase
Yanglin Ji et al.
LWT-FOOD SCIENCE AND TECHNOLOGY (2021)
Comparison between polyphenol profile and bioactive response in blackthorn (Prunus spinosa L.) genotypes from north Serbia-from raw data to PCA analysis
B. M. Popovic et al.
FOOD CHEMISTRY (2020)
Anthocyanins in berries exhibited anti-atherogenicity and antiplatelet activities in a metabolic syndrome population
Anahita Aboonabi et al.
NUTRITION RESEARCH (2020)
Simultaneous quantification of thirty polyphenols in blackthorn flowers and dry extracts prepared thereof: HPLC-PDA method development and validation for quality control
Anna Marchelak et al.
JOURNAL OF PHARMACEUTICAL AND BIOMEDICAL ANALYSIS (2020)
Chemical composition, antioxidant, antimicrobial and anti-inflammatory activity of Prunus spinosa L. fruit ethanol extract
Luigia Sabatini et al.
JOURNAL OF FUNCTIONAL FOODS (2020)
Data on the optimization and validation of HPLC-PDA method for quantification of thirty polyphenols in blackthorn flowers and dry extracts prepared thereof
Anna Marchelak et al.
DATA IN BRIEF (2020)
Comparison of phenolic compounds profile and antioxidant properties of different sweet cherry (Prunus avium L.) varieties
Nuria Acero et al.
FOOD CHEMISTRY (2019)
Five individual polyphenols as tyrosinase inhibitors: Inhibitory activity, synergistic effect, action mechanism, and molecular docking
Qun Yu et al.
FOOD CHEMISTRY (2019)
Stability of Anthocyanins, Phenolics and Color of Tart Cherry Jams
Josipa Vukoja et al.
FOODS (2019)
Densification and Combustion of Cherry Stones
Magdalena Dolzynska et al.
ENERGIES (2019)
Microbial viability, physicochemical and sensory properties of kefir microcapsules prepared using maltodextrin/Arabic gum mixes
Zeynep Nale et al.
INTERNATIONAL JOURNAL OF DAIRY TECHNOLOGY (2018)
Discovery of potent α-glucosidase inhibitor flavonols: Insights into mechanism of action through inhibition kinetics and docking simulations
Didem Sohretoglu et al.
BIOORGANIC CHEMISTRY (2018)
Texture, Color, and Sensory Features of Low-Sugar Gooseberry Jams Enriched with Plant Ingredients with Prohealth Properties
Anna Banas et al.
JOURNAL OF FOOD QUALITY (2018)
Characterization and Marmelade processing potential of quince cultivars cultivated in tropical regions
Paula Nogueira Curi et al.
REVISTA BRASILEIRA DE FRUTICULTURA (2018)
Effect of thermosonication and thermal treatments on phytochemical stability of barberry juice copigmented with ferulic acid and licorice extract
Muhammad Farhadi Chitgar et al.
INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES (2018)
Anti-tyrosinase kinetics and antibacterial process of caffeic acid N-nonyl ester in Chinese Olive (Canarium album) postharvest
Yu-Long Jia et al.
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES (2016)
Characterization of polyphenols and evaluation of antioxidant capacity in grape pomace of the cv. Malbec
Andrea Antoniolli et al.
FOOD CHEMISTRY (2015)
Effect of formulation variables on rheology, texture, colour, and acceptability of apple jelly: Modelling and optimization
J. I. Garrido et al.
LWT-FOOD SCIENCE AND TECHNOLOGY (2015)
Phenolic compounds of blackthorn (Prunus spinosa L.) and influence of in vitro digestion on their antioxidant capacity
Raquel Pinacho et al.
JOURNAL OF FUNCTIONAL FOODS (2015)
Wild blackthorn (Prunus spinosa L.) and hawthorn (Crataegus monogyna Jacq.) fruits as valuable sources of antioxidants
Brigida Maria Ruiz-Rodriguez et al.
FRUITS (2014)
Medicinal plants used for cardiovascular diseases in Navarra and their validation from Official sources
M. I. Calvo et al.
JOURNAL OF ETHNOPHARMACOLOGY (2014)
Probiotic functional foods: Survival of probiotics during processing and storage
M. K. Tripathi et al.
JOURNAL OF FUNCTIONAL FOODS (2014)
Strawberry-tree, blackthorn and rose fruits: Detailed characterisation in nutrients and phytochemicals with antioxidant properties
Lillian Barros et al.
FOOD CHEMISTRY (2010)
Proximate composition and technological properties of fresh blackthorn (Prunus spinosa L. subsp dasyphylla (Schur.)) fruits
T Marakoglu et al.
JOURNAL OF FOOD ENGINEERING (2005)
Effect of polymerization on the antioxidant capacity of anthocyanins in Roselle
PJ Tsai et al.
FOOD RESEARCH INTERNATIONAL (2004)